|Sweet Potato Hummus prepared by Bonnie|
When I posted the recent recipe for Sweet Potato Hummus, I didn’t have the recipe that our hostess, Bonnie, prepared - so I created and shared my own.After reading my post, Bonnie quickly sent me the recipe she served. The recipe, which she found in the Sun-Sentinel newspaper, is credited to Mitchell Davis, author of the cookbook ‘Kitchen Sense’. Bonnie added a few of her own touches to the original recipe; her notations are in red.
Sweet Potato Hummus (from Mitchell Davis)Ingredients:
2 large sweet potatoes1 cleaned, chopped leak, white portion
a few sprigs of fresh thyme (Bonnie used dried thyme and added it later)broth – chicken or vegetable (Bonnie used chicken broth)
1 tsp. tahini paste (more if you like it -- Bonnie added 2-3 teaspoons.)1 tsp. chopped garlic
Salt, if neededJuice of 1 lime or lemon
Directions:Barely cover potatoes and leaks with broth; bring to boil and simmer until potatoes are fork tender.
Pour off some broth. Remove fresh thyme sprigs.Using a food processor, puree until smooth, adding back in as much broth as needed for correct consistency. (Bonnie ended up with a little broth left over that she added to a sauce.)
Taste and add salt, if needed.Process again.
Before serving: Squeeze juice of 1 lime or lemon over the top.
Bonnie noted: I thought it needed to be peppier, so I added 1 tsp. cumin and about a quarter teaspoon red pepper flakes at the end after tasting it.